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Chorizo Chili

When you’re in the mood for hearty Chorizo Chili, look no further than this recipe. It’s loaded with spicy chorizo sausage, smoky roasted poblano peppers, tender pinto beans and sweet corn. It’s so thick, your spoon will stand up in it! Then pile it high with cheddar cheese, fresh tomato and avocado, sour cream and cilantro: the ultimate bowl of chili.

Confession: I discovered this Chorizo Chili by accident. It was stuffed poblano peppers that I intended to tell you about; I even made them, they were delicious. I photographed them too, that didn’t go so well. It turns out that stuffed peppers exploding with filling don’t look too appetizing when photographed on a white plate. Live and learn.

It’s just as well really. It was this recipe from Nutmeg Nanny that inspired me to make the stuffed peppers. I made them and had more than half of the filling left. Apparently I’m not very skilled at stuffing peppers. But the filling, it’s fantastic! And I thought, this doesn’t really have to be stuffed into peppers, I’ll add the peppers to the filling instead: Chorizo Chili.

A lot of chili recipes are too tangy for me, more about the tomatoes than the other ingredients. This is the opposite. There are tomatoes, but the chorizo, beans and corn are the stand-out flavors.

When you make this, I recommend cooking your own pinto beans in lieu of canned beans. The texture and flavor of home-cooked beans is far superior to canned, they’re simple to make (I make them in a slow cooker using the salt soak method), and they freeze beautifully.

5 from 3 votes

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Chorizo Chili

Prep Time

15mins

Cook Time

1hr

Total Time

1hr15mins

Take care when choosing your chorizo as it will be the primary flavor in this chili.

Course: Main Course

Cuisine: Mexican

Servings: 8people

Ingredients

6poblano peppers

1poundground Mexican chorizo sausageuncooked

3cupscooked pinto beans or 2 15-ounce cansdrained

fresh corn kernels from 2 ears of corn or 1 cup frozen sweet corn

215-ounce cansdiced tomatoes with juice

2teaspoonschili powder

1teaspoonsmoked paprika

Salt and freshly ground black pepperto taste

Toppings

shredded Monterey Jack cheese

sour cream

diced avocado

diced fresh tomato

chopped fresh cilantro

Instructions

Preheat oven to 400 degrees °F.

Line a cookie sheet with parchment paper. Arrange the whole poblano peppers in a single layer.

Haha, I love what you did here, Marissa! When the photos don’t work…turn ’em into chili! Seriously, though, this chili sounds like it’s right up my alley. The roasted poblanos plus the chorizo would be an excellent combo in chili form. I might need a batch of this to appear in my kitchen soon!

What a beautifully, yummy accident! This looks right up my alley. Love the spicy, smokiness of chorizo. I bet this is absolutely fabulous on its on and leftovers would be lovely on fries….with extra cheese 😉